Below are a selection of resources produced by HCWH Europe and The Hospital Centre (CH) of Niort on the topic of fresh, healthy, and sustainable food in healthcare, and food waste.
Health Care Without Harm Europe, in collaboration with the Hospital of Niort have concluded a three-year pilot project to implement a circular economy model of food within the healthcare sector. In the project report, we provide an overview of the project’s objectives and the actions taken to achieve them. We also provide some policy context (both French and EU regulations).
On 3 June 2019, the Hospital of Niort hosted the one-day workshop: Food waste and nutrition in healthcare facilities: developing a circular economy. This event brought together over 60 healthcare, nutrition, and catering professionals to discuss how healthcare can play a key leadership role in making food a fundamental part of health and healing by reducing the environmental impact.
In the webinar recording below, Paola Hernandez Olivan, who coordinated the project, presents an overview of the project’s objectives and the actions taken to achieve them
Food waste constitutes a significant loss of economic resources for a hospital center and leads to additional consumption of food materials which can cause environmental degradation and have an effect on our health.